Roasted Pork Tenderloin with Plum Sauce

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2 (1 pound) pork tenderloins, trimmed if necessary
kosher salt
freshly ground black pepper

1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
one pinch ground cloves
1 1/2 pounds black plums, pitted and quartered

• Heat a large saucepan over medium-high heat, add 1/2 tablespoon canola oil to pan, and swirl to coat. 

• Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the rest of the ingredients; bring to a boil. 

• Reduce heat, and simmer, partially covered, for 30-40 minutes or until plums break down and sauce thickens, stirring occasionally. 

• Remove from heat. Adjust taste if necessary adding a sprinkle of kosher salt or a little more sugar if needed for sweetness. If fruit is slightly bitter, the salt should combat that. 

• This sauce can be made a day in advance.

• Preheat oven to 450°

• Heat a large skillet over medium-high heat. Add 1/2 tablespoons oil; swirl to coat, adding more oil if necessary. 

• Sprinkle pork evenly with salt and black pepper. Add to pan; sauté 7 minutes, turning to brown on all sides.

• Transfer pork to a foil-lined jelly-roll pan; coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. 

• Roast pork for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. 

• Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. 

• Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.